Asparagus-Spinach Pesto Pasta With Blackened Shrimp Recipe

Cooking Directions

• STEP 1.Cook the pasta according to package instructions until al dente. Drain and set aside.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add the shrimp and cook until blackened and cooked through, about 2-3 minutes per side. Remove from the skillet and set aside.
• STEP 3.In the same skillet, add the asparagus and cook until tender, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes.
• STEP 4.In a food processor, combine the cooked asparagus, spinach, garlic, Parmesan cheese, pine nuts, lemon juice, and salt. Process until smooth.
• STEP 5.In a large bowl, toss the cooked pasta with the asparagus-spinach pesto sauce. Add the blackened shrimp and toss to combine.
• STEP 6.Serve the asparagus-spinach pesto pasta with blackened shrimp hot, garnished with additional Parmesan cheese and pine nuts, if desired.

Cooking Tips

• To make the pesto sauce creamier, add a splash of pasta cooking water while blending.
• For a vegetarian version, omit the shrimp and add roasted cherry tomatoes or sautéed mushrooms instead.
• Feel free to adjust the spice level of the blackened shrimp by adding more or less cayenne pepper.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pasta in a skillet with a splash of water or olive oil to prevent it from drying out.
• Serve the pasta as a main dish or as a side dish with grilled chicken or fish.